Raw Vegan Green Bean Casserole

Raw vegan green bean casserole |

5 from 1 reviews

This raw vegan green bean casserole is perfect for this year’s holiday feast. It’s the best of both worlds since you can make either raw or cooked. Enjoy with your family and friends, Happy Thanksgiving!


  • 2 lbs green beans
  • 1 cup cashews
  • 1 cup of water
  • 1/4 cup nutritional yeast
  • 1/4 onion (chopped)
  • 68 sun-dried tomatoes (chopped)
  • 68 mushrooms (chopped)
  • 2 tbs Olive oil
  • 2 tbs Apple Cider Vinegar
  • 2 garlic cloves
  • 2 tsp Himalayan sea salt
  • 1 tsp black pepper


  1. Clean, trim, and cut green bean into bite-size pieces. Place them in a large mixing bowl.
  2. In your high-speed blender combine cashew, water, nutritional yeast, olive oil, apple cider vinegar, and seasoning. Blend until smooth and creamy.
  3. Use a food processor to chop the onion, mushrooms, and sun-dried tomatoes and place them into your large mixing bowl. Pour your cream sauce over green beans and toss.
  4. Pour it in a serving dish. Serve at room temperature.


I used the Nutri-bullet for the making of my cream sauce. Make double and get the best of both worlds. To cook this recipe, set your oven at 350 degrees and cook for 20 min.